How will you show your dad some love this Father's Day? This pistachio cheesecake is sweet, nutty and deliciously creamy. This dessert will be the only gift you need to give him.
Prep Time: 15 minutes
Bake Time: 1 hour
Chill Time: 3 hours
Total Time: 4.5 hours
Special Equipment: 8" or 20cm springform baking tin and an electric mixer
Ingredients:
Cheesecake Batter:
1kg cream cheese
275g pistachio paste
380g sugar
3 large eggs (use 4 if small)
1 tbsp or 15g vanilla
Biscuit Base:
180g crushed digestive biscuits
75g melted butter
Directions:
Crush the digestive biscuits using a rolling pin. The easiest way to do this is to put them into a plastic bag.
In a medium bowl, mix the crushed biscuits with the melted butter.
Transfer the biscuit mixture to an 8" springform tin (if you do not have one you can use any tin, even a casserole dish!) using the back of a cup, pat down the biscuit mixture to form a compact flat base for your cheesecake.
Add the cream cheese and sugar to a stand mixer. Mix on medium-high speed with the paddle attachment until smooth. Make sure there are no lumps left!
Add in all the vanilla extract to the mixing bowl and mix until combined.
Lower the mixer to medium speed add the eggs one at a time, make sure it is completely combined before adding another one.
Add the pistachio paste into the mix and thoroughly combined, make sure to scrape the bowl to ensure all the items are combined into a smooth even cheesecake batter.
Pour the mixture over your prepared crust and bake in the oven at 160C for approximately 1 hour. If you can incorporate a water bath to bake the cheesecake in you will have a better result.
The cheesecake is done when it has a little jiggle in the middle, but isn't liquidly anymore.
Remove it from the oven and cool completely before taking it out of the pan or dish, this usually takes about 3 hours in the fridge. After it's cooled, decorate with whipped cream, nuts or whatever you’d like! We used whipped cream, some more pistachio paste and some chopped pistachio on ours!
Tips:
Make sure you get out all of the lumps when mixing the sugar and the cream cheese, if you don't you'll have cream cheese lumps in your final product.
Bake your cheesecake in a water bath. The water should go about halfway up the tin. Make sure the water does not get into the batter.
